Session 6: Creating Quality and Sustainability Through Innovation. Gregg Schmidt.

The future will be very challenging for the industry, especially on the many trade issues. Government policies, single-issue interest groups, social media and questionable evidence on the impact of livestock and meat production and consumption on the environment, animal care and human health are all exerting pressures requiring robust responses by the industry. But technology, innovation and good practice – grounded in sound science – have the potential for the industry to significantly contribute to feeding the world sustainably while addressing societal concerns. Let’s transform these challenges into opportunities.

Moderated panel discussion (no presentations, only Q&A: “How meat industry will keep going into the future, what are the most important innovations to show our concerns about environment and human being”)
• Sheep Producer from New Zealand.
• Ken Sullivan, Smithfield’s CEO.
• Jacques Creyssel, President of Federation of International Retailers Association.
• Beef producer from Australia.